To mix ingredients together in fast in a circular motion using a spoon, wire whisk, rotary or electric beater.

To stir together until they are thoroughly combined.

To cook in liquid over 212 degrees or until bubbles rise to the surface and pop.

To cook in a small amount of liquid in a tightly covered pan over low heat for a long period of time.

To cut into small pieces

To soften solid fats, often by adding a second ingredient, such as sugar and working it with an electric mixer until smooth and creamy.

To cut into small squares or cubes of even size.

To submerge food in a large amount of fat.

To remove liquid from a product.

To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula so that the finish product remains light.

To reduce a food into small bits by rubbing it on the sharp teeth of a grading tool.

To cook in a skillet uncovered and without fat.

To remove the stem and outer coverings of a vegetable or fruit with a pairing knife or peeler.

To cook a food immersed in simmering liquid.

To put food through a sieve, food mill, or food processor to form a thick ans smooth liquid.

To cook food in a small amount of hot fat.

To cook in liquid that is barley at the boiling point; bubbles rise to the surface but do not break.

To cook with a vapor produced by a boiling liquid.

To cook one food or several foods together in a seasoned liquid for a long period of time.

To cook foods quickly in a small amount of fate over high heat just until crisp tender.

To separate solid from liquid materials.

To beat quickly and steadily by hand with a whisk or rotary beater.

Simmer is is what type of cooking method?

Braising is ______ cooking method.

Identify moist heat cooking methods. Check all of the boxes that apply.

Identify dry heat cooking methods. Check all boxes that apply.

Cooking foods in fat can be demonstrated using which cooking techniques? Check all that apply.

In order to sear meat you use which cooking method?